In article > , Dog3 > wrote:
(Phred) wrote in
:
>
>> In article >, "kilikini"
>> > wrote:
>>>Dog3 wrote:
>>>> "kilikini" > wrote in
>>>> :
>>>>
>>>>> Sounds like an awesome recipe and plan, Michael! I'm always
>>>>> looking for new and interesting ways of preparing fish; this is a
>>>>> keeper. Thanks for sharing!
>>>>
>>>> You are most welcome kili. The recipe is way too easy to make too.
>>>> You have to have the fresh gingerroot though. I've tried
>>>> substitutions, including crystalized ginger and it's just not quite
>>>> the same.
>>>
>>>Luckily, fresh gingerroot is one of my staples. I just about always
>>>have it on hand. Thanks again!
>>
>> Have you tried "preserving" it by simply peeling and then storing in
>> the fridge in sherry (or similar fortified plonk)? A local tabloid
>> cook recommended this technique, so I'm trying it out.
>>
>> Seems to keep the ginger pretty "fresh" -- and I'm hoping for an
>> interesting drink down the track. ;-)
>
>Hey Phred, thanks for the tip. I've got a nice sized piece left over. I'm
>gonna try it. Do you know how long it'll keep in the sherry without getting
>spoiled or drunk

Y'know, the older you get the shorter the days! Just checked my
sample in the fridge -- it's been there "about 18 months". Yeah,
right... The label actually says 30 June 2002!

Starting to look a trifle cloudy, but it didn't kill me last time I
dug some out to use -- which wasn't that long ago (probably less than
a month anyway 8-). Tasted okay for the purpose then too. But maybe
it *is* time to try the "ginger wine". ;-)

Cheers, Phred.

--
LID